Ceviche-Style Shrimp Cocktail With Green Grapes
This recipe riffs on the traditional citrus-marinated seafood dish with a crunch of cucumber and sweet, juicy green grapes tossed with the usual cilantro, onion and jalapeño flavor trio. Also, using cooked, chilled shrimp rather than raw fish gives it a shrimp-cocktail vibe. Served chilled, with cool hues of green, pale pink and white, it's a delightfully fresh and light but satisfying dish that’s sure to spark your appetite on a sweltering day.
The assembled dish, minus the cilantro, can be covered and refrigerated for up to 1 day. Add the cilantro just before serving.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 cup seeded and diced English cucumber
- 1 cup (about 6 ounces) halved green grapes
- 3 large scallions, thinly sliced, light green and white parts only
- 1 medium jalapeño chile pepper, seeded and finely chopped
- 1/2 cup fresh lime juice (from about 5 limes)
- 1/4 teaspoon kosher salt
- 1/2 cup fresh cilantro leaves
Directions
Step 1
Bring a large pot of water to a boil and prepare a large bowl of ice water. Cook the shrimp in the boiling water until they are just cooked through, 2 to 3 minutes. Using a large slotted spoon or spider, transfer the shrimp to the ice bath to cool completely, then drain well. Chop each shrimp into three pieces.
Step 2
Transfer the shrimp to a large bowl and add the cucumber, grapes, scallions and jalapeño. Season with the lime juice and salt and toss to combine. Cover and refrigerate for 1 hour, stirring every 20 minutes. Add the cilantro just before serving and toss to combine. Serve cold.